TABLE OF CONTENTS 



CHAPTER I 



FAOES 



HisTOEY OF Butter . . . . . 1-6 



Early history, 1 ; Creameries, 2 ; Developments 

 in 1890, 3 ; Production, 4 ; Exports, 5. 



CHAPTER II 



Composition and Pood Value of Butter . 7-17 



The Composilion of Butler: General composi- 

 tion, 6; Pat, 7; Water, 8; Salt, 9; Curd, 10; 

 Food Value of Butter: Comparative prices of 

 butter and other foods, 11; Growth-promoting 

 substances, 12 ; Comparison of butter and mar- 

 garine, 13. 



CHAPTER III 



Cleanliness ........ 18-34 



Cleaning and Care of Utensils: Flushing off the 

 milk, cream, and butter, 14 ; Preparing the wash- 

 ing solution, 15 ; Washing, 16 ; Rinsing and 

 scalding, 17 ; Methods of applying boihng water, 

 18 ; Methods of applying steam, 19 ; Draining and 

 drying, 20 ; Cleansing a musty chiu-n and prepar- 

 ing a new churn, 21 ; Cleaning the test-ware, 22 ; 

 Carefulness and Neatness : Operators, 23 ; Equip- 

 ment, 24 ; Workmanship, 25 ; Influence of 

 creamery surroundings, 26 ; Influence of creamery 



buildings, 27. 



CHAPTER IV 



Care of Milk and Cream ..... 35-51 

 Bacteria and how carried, 28 ; Methods of Keep- 

 ing Bacteria out of Milk : The air of the barn, 29 ; 

 The body of the cow, 30 ; The utensils, 31. A 

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